Prep the Cabbage. Remove the outer leaves of the cabbage, cut it in half, and remove the core. Shred the cabbage finely using a sharp knife or a mandolin.

Toast the Almonds. In a dry pan over medium heat, toast the flaked almonds until they turn golden brown and release a nutty aroma. Stir frequently to avoid burning. Once done, set aside.

In the same pan, add olive oil and minced garlic. Sauté until the garlic becomes fragrant but not browned.

Add the shredded cabbage and stir to coat it evenly with the garlic-infused oil. Allow it to cook for 5-7 minutes or until the cabbage starts to soften.

Season with salt and pepper according to your taste. Continue cooking, stirring occasionally, until the cabbage is tender yet retains a slight crunch.

Gently fold in the toasted slivered almonds, ensuring an even distribution throughout the dish. The almonds will add a delightful crunch and a rich, nutty flavour.

Transfer the Almond Cabbage to a serving dish. Garnish with fresh parsley for a burst of colour and an extra layer of freshness.